I’ve had sliced linguiça as a meat with eggs, hashbrowns, and pancakes; sliced and fried with potatoes, topped with scrambled eggs and cheese (with Tabasco, of course 
); on a scrambled-egg-on-toast sandwich; and just sliced and heated and eaten with a toothpick. I made a bacon pig once with linguiça at its core, wrapped in ham, wrapped in sage sausage, wrapped in ground pork, wrapped in bacon, and shaped like a piggy.
What else can I do with it?
Around here we slice it and serve it with yellow rice.
With it, or in it?
Yes. 
Cook it in a cast iron pan with chopped potatoes, kernel corn, and a green, like kale or spinach or dandelions. Linguica and potatoes roughly 1 in cubes.
I don’t even know what that is and it sounds good.
Mmmmm. We seek it out on Cape Cod. Usually in egg sandwiches.
Portuguese sausage, spicy but not hot. Proof of a benevolent God.
Oh, man that sounds good.
I once spent a year running the Linguica saw at a slaughter house…
In a large pot saute 1/2 lb. linguica slices or chunks in one tablespoon olive oil. When browned deglaze with 1 cup of sweet wine, white, red, or in between. Reduce liquid then add 1 cup clam juice. Bring to a boil and add 1 dozen little neck clams. Cover and steam for 3-4 minutes, then add 2 lbs. mussels. Cover and steam for 5 more minutes, turn off heat and let sit for 5 more minutes. Scoop out clams and mussels into a bowl and pour remaining sauce over.
Somewhat mundane & pointless compared to much of the foregoing, but it’s very good on pizza. Almost but not quite entirely unlike pepperoni.
My ex-wife made an absolutely heavenly dish she called Quick Crescent-dough Lasagna. It was basically lasagna meat and cheeses inside an upper and lower crust of crescent roll dough. But the best part of the dish was that she added lingreasa, er, that is, linguiça to the mix. Oh, yeah.
In Half Moon Bay, you can often get it on top of focaccia from vendors on the main street. There’s a strong Portuguese population there. 
I’m going to have to steal that for ‘chorgreaso’. 
Cut in into half-inch slices and put it in a heavy pot with coarsely chopped onion, large-diced potatoes, kale, olive oil and salt. Mix, cover and bake at 350 F for an hour. Simple and delicious.
I didn’t know that. I used to visit for the orchid nursery.
It’s a great town to visit in October, especially during their Pumpkin Festival. There are lots and lots of pumpkins grown in the area; when I lived in Watsonville, we always went up there to get ours from a pumpkin patch. During the Festival, there are vendors on the main street, and between the fun things to look at/buy, and the great food to purchase in the shops, it makes for an excellent day.
Split it down the middle and drop it on top of a hamburger.
There is a place in Playa Del Rey called The Shack that does this. Yummy.